Substituting quinoa for meat is a great way to keep the protein, and this quinoa lasagna with zucchini “pasta” has all the same flavors of the classic casserole. It’s also easy to assemble. Give it a try!
Ingredient Spotlight: Quinoa
Quinoa (pronounced KEEN-wah) is now recognized as the world’s most nutritious grain. It has about twice the protein of other grains, fewer carbohydrates, and more healthy fats. Quinoa is also a complete protein: like meat, eggs, and dairy products, it contains all eight essential amino acids. This supergrain is gluten-free and rich in iron, calcium, potassium, and fiber.
I’m a big fan of quinoa. Quinoa’s versatility, convenience, and healthy qualities make it the perfect ingredient for a tasty vegetarian meal. Swap this protein-packed grain for others to get a balanced meat-free meal and heart-healthy antioxidants. For a great meatless dish, try this healthy and delicious Quinoa Zucchini Lasagna.
2 large zucchini, cut lengthwise into 12 ¼-inch-thick slices
1 tsp. salt
2 cups low-sodium vegetable broth
1 cup quinoa, rinsed and drained
½ cup tomato sauce
¼ cup finely chopped onion
1 tsp. dried oregano
¼ cup fresh basil leaves, chopped
¼ cup fresh parsley leaves, chopped
2 Tbs. non-dairy cream cheese (optional)
1 25-oz. jar marinara sauce
½ cup shredded non-dairy cheese, such as Daiya Mozzarella (optional)
1. Preheat oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.
2. Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, parsley, and cream cheese, if using.
3. Spoon 1/3 cup marinara sauce over bottom of 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini, and cover with 1/3 cup marinara. Repeat with 4 more zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese, if using.
4. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.
Recipe from Vegetarian Times